Sweet potato, also known as the underground little gold, has high nutritional value, but my son doesn’t eat it. In order to let my son eat some sweet potato, I think of using it as pasta, so I’m not afraid he won’t eat it


300g flour
2 sweet potatoes
300g beans
3 G yeast
1 tablespoon aged vinegar
1.5 tablespoons raw soy sauce
Half a spoonful of soy sauce
1 tablespoon soybean paste
Proper amount of salt
1 potato
4 mushrooms
100g lean pork
Appropriate amount of onion and ginger
1 octagonal
1 small piece of cinnamon
2 fragrant leaves
1 tablespoon cooking wine


Step 1
Steam the sweet potato in a pot, take it out, press it into mud, air it to room temperature, add 3 grams of yeast powder, mix well, then add an appropriate amount of flour, knead it into a dough with moderate hardness and softness, and wake up to twice the size

Step 2
Heat the oil in the pot, stir fry the meat slices to change color, then stir fry the green onion, ginger, star anise and cinnamon leaves to make the flavor, add the wine, soy sauce, soy sauce and soybean sauce to make the flavor fragrant

Step 3
Stir fry the beans, add mushrooms and potatoes, stir fry evenly, add water equal to the beans, bring to a boil, and then turn to medium heat for stew

Step 4
Knead the dough well, divide it into small preparations after venting, roll it into ox tongue shape, sprinkle a little salt, brush a layer of edible oil, then sprinkle scallion, fold it in half to make it look like a flower

Step 5
Put the prepared flower rolls into the bean pot, steam over medium heat for 15 minutes, then turn to low heat for 5 minutes.